Beef soft tacos with garlic avocado cream and roasted asparagus salsa

Ingredients For the asparagus: 4 bunches fresh asparagus, ends trimmed Salt and freshly ground black pepper 60g garlic cloves, peeled For the Tacos: 300g shredded beef brisket 120ml chilli sauce One 115g tinned diced green chiles 1 tsp chilli powder For the Garlic-avocado cream: 195g sour cream 1 ripe avocado, peeled and pitted For the Salsa: 150g fresh tomato, diced 8g chopped fresh coriander leaves 30ml fresh lime juice 1 tsp ground cumin 8 flour tortillas 35g shredded lettuce 100g shredded Cheddar Beef soft tacos with garlic avocado cream and roasted asparagus salsa 1) Preheat oven to 200C/Gas 6. Coat a large baking sheet with cooking spray. 2) Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 mins, until asparagus and garlic are golden brown. Remove from oven. 3) While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chilli sauce, green chillis, and chilli powder and bring to a simmer for 5 mins, or until liquid is absorbed. 4) In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper. 5) Chop 1/4 of the asparagus into small pieces, making about 135g, reserve remaining asparagus for soup, about 530g. In a medium bowl, combine chopped asparagus, diced tomato, coriander, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper. 6) To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream